[ceejayoz]

Supermarkets are going to target "cheap and good enough", in general. An industrial-scale factory can control for a lot of those external factors - it's a lot more likely to have humidity and temperature control, automation that ensures precise timings and measurements, etc.

I do agree that freshness is key with breads like this - there's nothing like a freshly baked one, and I still miss the morning croissant and baguette from when I stayed in Paris years ago.

[_eLRIC]

You want to adapt the recipe for the weather outside of the bakery / factory not only for what happens in the bakery, i.e. cook it a bit more when it's supposed to rain so the baguette doesn't become soft / stays crunchy. That can be done at small scale, but is difficult at industrial levels.